Shakshuka a.k.a. Eggs in Purgatory (Paleo, Gluten Free & Vegetarian)

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Shakshuka.

Also known as Eggs in Purgatory, Shakshuka is a Middle Eastern egg dish that is super easy to make, not to mention lusciously delicious and the perfect brunch for a crowd. Or just for you in a smaller skillet. Or this whole big skillet to yourself.

I’m not judging…

You simply make a flavorful tomato sauce, drop a few eggs in it and cook them to your liking.

The eggs in the photo above are on the more well-done side, because the hubs likes his egg yolks hard (which is such a sad thing in my opinion). If I was making this for myself or my friends, the yolks would be glorious and runny.

But don’t cry for me Argentina, I got one runny yolk to soothe my soul and fill my belly:

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Mmmmm…. Runny yolk is the the nectar of the gods.

I use it as my facial moisturizer.

Ew.

Ok, so you need the following aromatics to give your tomato sauce flavor:

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Chop all this stuff up.

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Begin by sautéing the onion and bell pepper with these spices:

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(You can use a fresh chili like jalapeño instead of the chili flakes if that’s what you have or prefer)

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 Sauté until the onion and bell pepper have browned, then add the garlic.

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Cook the garlic for a minute, not too long because you don’t want it to burn and turn bitter.

Once it’s cooked, add the tomato sauce. I used a 28 oz can of crushed tomatoes, but you can use whole peeled tomatoes and crush them yourself. I wouldn’t recommend fresh tomatoes for this recipe because you would need a huge amount of tomatoes and time to make the sauce.

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Stir the sauce and let it bubble up, then taste and adjust for seasonings. Tomatoes have a tendency to by very acidic, which mine were, so I like to add some sweetness to offset them. To keep it Paleo add honey or maple syrup. Otherwise you can join me while I go crazy, live on the edge and add sugar:

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 It also needed a little S&P and cheese, so I added that and made a few wells in the sauce to create space for the eggs.

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 Crack the eggs in the well, season if you want, cover them and turn the heat on to low.

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For runny yolks and set whites, cook for 5-7 minutes. For more well-done eggs, like the one in my photo, cook for 10 minutes.

Enjoy!

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